The Perfect Spring Meal: Easy & Delicious

I love Spring and the sense of a new awakenings it brings; full of life and expectations. What better way to celebrate its arrival than with a simple elegant meal that you prepare effortlessly, yet has the power to impress everyone lucky enough to be invited to dinner. Remember, eating fresh healthy food is the best gift you can share with family and friends.

The Menu (Serves 2-4)

• Spicy Savory Herbed Rack of Lamb
• Roasted Skin on Yams w/ Citrus and Cinnamon
• Steamed Asparagus w/ Pan Seared Crimini Mushrooms
• Roasted Honey Glazed Pears w/ Coconut Sorbet

Spicy Savory Herbed Rack of Lamb

• 1 ½ to 1 ¾ -lb of French cut rack of lamb (6-8 ribs)
• Freshly coursed ground black pepper to taste
• ¼ tbsp of celery seeds or flakes
• ¼ tbsp of cayenne powder
• ¼ tbsp of nutmeg
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. roughly chopped fresh rosemary
• 4 to 5 sprigs of chopped fresh thyme
• 8 to 10 cloves garlic, finely chopped
• Kosher salt to taste

Pre-heat oven to 450°. Season lamb with the first 5 ingredients. In a 12" cast-iron skillet, heat olive oil over medium-high heat until the oil sizzles from the drop of a tear of water. Place lamb, fat side down in pan and cook flipping with tongs to sear the bottom and sides of the rack until browned, about 8 to10 minutes. Remove from heat, then place lamb, fat side up in the skillet. Spread garlic over fat side and sprinkle herbs on top. Transfer to oven. And roast until an instant-read thermometer inserted into center of the meat reads 130° for medium rare, which is about 10 minutes (less for rarer). Let stand and cool for 5 minutes before cutting into chops and serving.

Roasted Skin on Yams w/ Citrus and Cinnamon

• 2 large Yams or Sweet Potatoes
• 1 tablespoon of olive oil
• ¼ tbsp. of cinnamon
• Juice of ½ lemon
• Salt & Pepper to taste

Pre-heat oven to 400°. Scrub and clean potatoes with vegetable brush. Pat dry and cut into 1 ½ chunks. Then place in roasting pan and rub potatoes with the oil. Squeeze lemon evenly over the potatoes and sprinkle remaining ingredients. Cook in oven for 40 to 45 minutes or until fork inserts easily into center of potato.

MEET OUR HEALTHY RECIPES EXPERT Chef & Social Guru Alexander Smalls is a man of many talents. He is a self-described social minister, former opera singer, chef / restaurateur, author, brand spokesman, and entertainment guru – an essential staple on the New York City hospitality scene. Find out more...

Steamed Asparagus w/ Pan Seared Crimini Mushrooms

• 1 tablespoon extra-virgin olive oil, 1 even turn of the pan
• 1 tablespoon butter (optional)
• 1/2 pound crimini mushrooms, cleaned with damp towel, trim off bottom stems and slice in half
• 1 tbsp. fresh chopped thyme leaves
• 1/4 cup dry rice wine vinegar
• 1 tablespoon chopped fresh parsley leaves
• Salt and pepper to taste

Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter (butter optional). Add mushrooms and season with salt, pepper and thyme then cook 15 minutes until evenly browned. Add wine vinegar and deglaze the pan. Add parsley and transfer mushrooms to dish.

• 1/2 pound fresh asparagus
• 1 teaspoon lemon zest
• Salt to taste

Wash and trim off bottom of stems by about 2 to 2 ½ inches. In a large 12 inch skillet, bring about 1/2 inch of water to a rapid boil. Season the water with salt and add the asparagus and lemon zest. Cook the asparagus for 2-3 minutes until bright green. Drain the asparagus. Place on serving platter and top with mushrooms. Serve immediately.

Roasted Orange Honey Glazed Pears w/ Coconut Sorbet

• 4 pears
• Juice of 1/2 orange
• 1/2 tbsp. orange zest
• 1/4 cup honey
• 1 tablespoon of melted butter
• 1/2 tbsp. vanilla

Preheat oven to 375°. Cut the pears in half, core them and place them in a shallow baking dish. Add warm water (1/2 inch deep) to come halfway up the pears. Mix orange juice, orange zest, honey, melted butter and vanilla, pour over pears and bake until the pears are soft and the water and honey mixture have reduced to a golden glaze (one to one-and-a-half hours). Purchase Coconut Ice cream and serve with a scoop.

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